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However, I agree that the simple techniques are often the trickest to fully understand and master.

+1
Plus I guess its easier + faster + more cost effective if you say to someone with low rate: vacuum this meat and cook it low, margin is big.
For sure easier than giving him a piece of steak, explain about the pan temperature, searing sense, seasoning, cooking, checking, glazing, resting, herbs, testing, reheating and blah blah

Fortunately, some flavours, like for example roasting/grilling flavour cannot be faked.

It's not just corner-cutting, IMO. It's the premise that a more complicated dish is the best dish, rather than an attempt to balance the prepartion with the characteristics of the ingredients. Cover a perfectly fresh, mild white fish with heavily seasoned sauce and you've lost the wonderful subtleties of the fish. Properly fry it and the fish is still the star of the show. It's kind of like what they say about artists--the trick is to know when to stop painting.

And I admit I do cut corners on occasion. With only so many hours in a day for my army of one, it happens. But it is possible to use some judgement and choose shortcuts that will lessen the impact on your dish--if you're aware you're cutting a corner and have an understanding of how it will affect your results.

I think the best treatment of a fillet of fish is what Dave Pasternack does. Wondra on the skin side, medium heat in a cast iron pan with olive oil, S&P it in the pan. Bump it down to the broiler, still in the pan, to finish. It's simple, versatile, and always delicious. Really lets the freshness of the fish shine.

I think American's over complicate Italian food. talk about the ingredients being the star of the show. i remember watching a show a few years ago where jamie Oliver had to cook for a bunch of Italian grandmothers (living in Italy). he cooked some good thing but they beat him up because it had too many ingredients.

I like to cook both ways but agreed that your truly can't explore a more modern way of cooking without understanding how the classics are prepared.

It's taken me my entire cooking life, from the tender age of 8 (I think), to properly cook and egg. Achieving perfection in the simplest things is an impossible pursuit, but it makes us better all around.

Plebian that I am, I'd never heard of this and had to look it up. The interesting thing was all the search results were "Wow! 86 ingredients! On a tray that so complex the sous chefs use a map! That you eat with Lamb!"

Nothing popped up saying "this is the most delicious thing you will ever put in your mouth."